Corn Muffins

Preheat oven to 400?F.

Grease 16 regular muffin molds with shortening then dust with flour. Set aside.

In a bowl, combine flour, cornmeal, muscovado sugar, baking powder, baking soda, and salt. Whisk to combine.

In another bowl, combine the melted butter, egg, honey, and milk. Whisk to combine. Pour the liquid ingredients into the dry ingredients. Mix until combined. Do not overmix. Fold in the corn kernels.

Fill each muffin mold three-fourths full. Bake in the oven for 18 to 22 minutes or until done. Transfer to a cooling rack and cool completely.

Topping tip: While the muffins are still hot, brush the tops with your preferred honey for that homey taste.